Irresistibly Moist Vegan Pumpkin Banana Muffins with Buttery Brown Sugar Glaze

Prepare to fall in love with these incredibly moist and flavorful pumpkin banana muffins! Bursting with the comforting aromas of autumn and the sweet, familiar taste of ripe bananas, these muffins are a true delight. What truly sets them apart is the luscious, buttery brown sugar glaze that crowns each one, elevating them from a simple treat to an extraordinary indulgence. This easy vegan muffin recipe is so delicious, you’ll find yourself making it again and again, whether for a cozy breakfast, an afternoon snack, or a delightful dessert.

My kitchen often smells of pumpkin during baking season, and for good reason! If my existing collection of vegan pumpkin muffins, pumpkin chocolate chip muffins, and pumpkin cream cheese swirl muffins didn’t already make it obvious, then these pumpkin banana muffins will undoubtedly clarify my deep affection for baking with pumpkin.

It’s more than just the beautiful, inviting glow that pumpkin muffins possess, or their inherently cozy flavor profile. Pumpkin muffins are renowned for their exceptionally moist and tender crumb, making them utterly irresistible. This pumpkin banana muffin recipe is no exception to that rule, combining the best of both worlds. Furthermore, the pièce de résistance is a rich, buttery brown sugar glaze that is so incredibly good, you might just be tempted to eat it straight off the spoon!

Why You’ll Love This Pumpkin Banana Muffins Recipe

• Harmonious Banana and Pumpkin Spice Flavor. This recipe masterfully combines two beloved flavors into one perfect muffin! While pumpkin puree contributes a gorgeous golden-orange hue and an incredibly moist texture, its standalone flavor is quite subtle. The true stars of the show in these pumpkin banana muffins are the warm, aromatic pumpkin pie spice and the natural sweetness and distinct fruitiness of ripe bananas. Together, they create a balanced and deeply comforting taste that is simply irresistible.
• Remarkably Soft and Tender Texture. Say goodbye to dry, crumbly muffins! The combination of mashed ripe bananas and pumpkin puree is a secret weapon for moisture in baking. Both ingredients are naturally high in water content and contain starches and pectins that keep the muffins wonderfully soft and tender. This ensures that every bite is luxuriously moist and never dry, making them a truly delightful experience.
• Effortlessly Simple to Make. Muffin recipes are celebrated for their straightforward nature, and this one is no exception! Much like my popular vegan lemon poppyseed muffins and blueberry muffins, these pumpkin banana muffins are practically effortless to prepare. The process involves just a few simple steps: mashing the bananas, mixing the wet and dry ingredients to form the batter, baking until golden, and finally, adding that heavenly glaze. It’s a perfect recipe for both novice and experienced bakers seeking delicious results with minimal fuss.

Essential Ingredients for Perfect Pumpkin Banana Muffins

Understanding the role of each ingredient is key to achieving the best results. Below, we’ll delve into the specifics for both the muffins and their incredible glaze. For precise quantities and detailed instructions, please scroll down to the full recipe card.

• Ripe Bananas – The ripeness of your bananas is absolutely crucial for this recipe. Look for bananas with plenty of brown spots; these are not only sweeter, but they also have a more intense banana flavor and are much easier to mash smoothly, contributing to the muffins’ moist texture.
• Pumpkin Puree – You have the option to use either homemade pumpkin puree or canned. If opting for canned, ensure you’re using 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. A standard can often leaves you with just enough leftover to whip up other treats like vegan pumpkin cheesecake swirl brownies!
• Vegan Butter – This ingredient adds richness and helps create that tender crumb. I recommend using a high-quality stick vegan butter for best results. You can even find my recipe to make your own vegan butter at home, including a nut-free version.
• Brown Sugar – Brown sugar brings a lovely caramel-like depth of flavor and contributes to the muffins’ moistness more than white sugar would.
• Vanilla Extract – A touch of pure vanilla extract enhances all the other flavors, adding a layer of warmth and sweetness to the muffins.
• All-Purpose Flour – This provides the primary structure for the muffins. To make this recipe gluten-free, a measure-for-measure gluten-free flour blend (ensure it contains xanthan gum) can be used as a direct substitute.
• Pumpkin Pie Spice – This is where the classic “pumpkin” flavor truly shines! It’s typically a blend of cinnamon, nutmeg, ginger, cloves, and sometimes allspice. If you don’t have it, you can create your own blend.
• Baking Powder – A leavening agent that helps the muffins rise, contributing to their light and fluffy texture.
• Baking Soda – Another leavening agent that works in conjunction with the acidic components (like pumpkin and banana) to create lift and a tender crumb.
• Salt – A pinch of salt is essential for balancing the sweetness and enhancing the overall flavor profile, preventing the muffins from tasting flat.

For the Buttery Brown Sugar Glaze:

• Brown Sugar – For the glaze, you can use either dark or light brown sugar. Dark brown sugar will impart a deeper, more pronounced molasses flavor, while light brown sugar offers a milder, sweeter profile. Choose based on your preference for intensity.
• Vegan Butter – Essential for the rich, ‘buttery’ taste and smooth consistency of the glaze.
• Full-Fat Coconut Milk – Unlike thinner vegan milks, full-fat coconut milk provides a rich, creamy base for the glaze, ensuring it has a luxurious texture that coats the muffins beautifully.
• Vanilla Extract – Adds a warm, aromatic note to the glaze, complementing the muffin flavors perfectly.
• Salt – Just a generous pinch of salt in the glaze helps to cut through the sweetness and highlight the caramel notes of the brown sugar.

How to Make Delicious Vegan Pumpkin Banana Muffins

Making these muffins is a straightforward process, ideal for any baker. Follow these steps carefully to achieve perfectly moist and flavorful results:

• Prepare the Oven and Bananas. Begin by preheating your oven to 350ºF (175ºC) to ensure it reaches the correct temperature for even baking. In a large bowl, mash your ripe bananas with a fork until they are smooth and creamy, with only a few small lumps remaining. Measure exactly 3/4 cup of this mashed banana for the recipe.
• Combine the Wet Ingredients. Into the bowl with your mashed bananas, add the pumpkin puree, melted vegan butter, brown sugar, and vanilla extract. Stir these ingredients thoroughly with a spoon or whisk until they are well combined and smooth, ensuring no streaks of individual ingredients remain.

• Mix the Dry Ingredients. In a separate, medium-sized bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. Whisking ensures these ingredients are evenly distributed, which is crucial for uniform leavening and flavor in every muffin.
• Combine Wet and Dry. Gently add the dry ingredient mixture to the wet mixture. Stir using a spoon or spatula just until all the dry streaks of flour have disappeared and the batter is just combined. It’s perfectly fine if there are a few small lumps; over-mixing can lead to tough muffins.

• Bake the Muffins. Line a standard 12-cup muffin pan with paper or silicone liners. Divide the prepared batter evenly among the muffin cups, filling each about 3/4 of the way full. Bake for 25 to 30 minutes, or until the tops are beautifully golden brown and a toothpick inserted into the center of a muffin comes out clean. This indicates they are fully cooked through.
• Cool Before Glazing. Once baked, let the muffins cool in the muffin pan for about 5 minutes. This allows them to set slightly before transferring. Then, carefully remove them from the pan and place them on a wire rack to cool completely. Cooling thoroughly is essential before applying the glaze to prevent it from melting and creating a soggy texture.

• Prepare the Buttery Brown Sugar Glaze. While the muffins cool, combine all the glaze ingredients (brown sugar, vegan butter, coconut milk, vanilla extract, and salt) in a small saucepan. Place the saucepan over medium heat and stir continuously until the vegan butter has melted completely and the sugar has fully dissolved into the liquid. Bring the mixture to a gentle simmer, then reduce the heat to low and continue to cook, stirring occasionally, for about 3 minutes to allow it to thicken slightly. Remove from heat and let it cool for a few minutes; it should still be pourable but not piping hot.
• Glaze and Serve. Once the muffins are completely cool and the glaze has cooled slightly (but not hardened), generously pour or spoon the glaze over the tops of each muffin. Allow the glaze to set for a few minutes before serving. Enjoy these delightful muffins fresh, or store them for later.

Expert Tips for the Best Pumpkin Banana Muffins

• Accurately Measure Mashed Banana. It’s crucial to measure the mashed banana after it’s been mashed. Simply using two whole bananas without measuring could result in an inconsistent amount of moisture. If you use too much, your muffins might turn out gummy and overly wet. Aim for exactly 3/4 cup of mashed banana. If you have extra, discard it or save it for another use; if you’re slightly short, you can make up the difference with a tiny bit more pumpkin puree.
• Do Not Over-mix the Batter. This is one of the most common mistakes in muffin baking! Over-mixing develops the gluten in the flour too much, leading to tough, dense, and chewy muffins instead of light and tender ones. Stir the wet and dry ingredients together only until just combined – it’s perfectly acceptable if there are still a few small lumps of flour visible. A lightly mixed batter yields a delicate crumb.
• Ensure Muffins Are Fully Cooled Before Glazing. Patience is key when it comes to the glaze! If you pour the brown sugar glaze over warm muffins, it will simply melt and absorb into them, creating a sticky, mushy top rather than a beautifully set, glistening glaze. Allow your muffins to cool completely on a wire rack for at least 30-60 minutes before drizzling on the glaze.
• Use Room Temperature Ingredients (Where Applicable). While some recipes call for cold ingredients, for muffins, having your liquid ingredients like vegan butter (once melted and cooled slightly) and pumpkin puree at roughly room temperature can help them emulsify better with the mashed bananas, leading to a more uniform batter and a finer crumb.
• Don’t Skimp on Muffin Liners or Greasing. To prevent your beautiful muffins from sticking to the pan, always use paper liners or thoroughly grease and flour your muffin tin. This ensures easy removal and keeps your muffins looking perfect.

Delicious Variations to Try

These pumpkin banana muffins are fantastic as is, but they also serve as an excellent base for various delicious additions and topping alternatives. Feel free to get creative!

If you’d like to incorporate mix-ins, the possibilities are endless. Chocolate chips (dark, semi-sweet, or even white chocolate chips for a sweeter touch) are always a winning combination with both banana and pumpkin. Alternatively, chopped nuts add a wonderful textural contrast and nutty flavor; pecans or walnuts would be absolutely fantastic in these banana pumpkin muffins, enhancing the cozy autumn vibe. You could also try dried cranberries for a tart counterpoint, or even a sprinkle of shredded coconut for an exotic twist.

Another excellent variation option is to simply skip the glaze for a less sweet or quicker preparation. For a simpler yet equally delightful topping, you can sprinkle coarse Turbinado or Demerara sugar over the muffins before baking. This creates a sweet, crunchy crust on top that is incredibly satisfying. If you’re craving something a little more decadent than the brown sugar glaze, consider topping these muffins with my rich and tangy vegan cream cheese frosting for an extra special treat.

Storage and Freezing Tips

Proper storage ensures your pumpkin banana muffins remain fresh and delicious for as long as possible. Once completely cooled, store these muffins in an airtight container at room temperature. They will retain their moistness and flavor for 3 to 4 days. To maintain freshness, you can also place a paper towel at the bottom of the container to absorb any excess moisture.

If you wish to keep them longer, these muffins freeze exceptionally well. Place them in a single layer in a freezer-safe zip-top bag or an airtight container, ensuring they are tightly sealed to prevent freezer burn. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy a frozen banana pumpkin muffin, you can let it thaw gradually on the countertop at room temperature, or quickly warm it through in the microwave for a few seconds until it’s soft and delicious again. For a slightly crispier exterior, you can also reheat them in a preheated oven at 300°F (150°C) for about 5-10 minutes.

More Delightful Vegan Pumpkin Recipes

If you’ve fallen in love with these pumpkin banana muffins, you’ll be thrilled to discover more of my favorite vegan pumpkin creations:

• Fluffy Gluten-Free Pumpkin Pancakes
• Decadent Vegan Pumpkin Cheesecake with Salted Caramel Topping
• Comforting Creamy Vegan Pumpkin Soup
• Easy Pumpkin Dump Cake
• Hearty Vegan Pumpkin Quinoa Chili

Enjoy these delightful pumpkin banana muffins, friends! If you try this recipe, I would absolutely love to see your creations. Please snap a photo and tag #jessicainthekitchen on Instagram! Your feedback means the world to me, so please consider leaving a comment below and giving the recipe a star rating. Thank you so much for baking with me!

Pumpkin Banana Muffins

Servings:

12
muffins

Prep Time:

10 minutes
mins

Cook Time:

30 minutes
mins

Total Time:

40 minutes
mins

These pumpkin banana muffins are super moist, full of cozy flavour, and finished with a buttery brown sugar glaze to take them over the top!

5 (from 4 ratings)

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Ingredients

• 2 ripe bananas, ¾ cup mashed
• 1 cup pumpkin puree, 225g
• ⅓ cup vegan butter, melted (75g)
• 1 cup brown sugar, 210g
• 1 teaspoon vanilla extract
• 2 cups all purpose flour, 240g
• 1 ½ teaspoons pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

For the glaze:

• ½ cup brown sugar, 105g
• 2 tablespoons vegan butter
• 2 tablespoons coconut milk
• ½ teaspoon vanilla extract
• generous pinch of salt

Instructions

• Preheat the oven to 350ºF (175ºC).
• In a large bowl, mash 2 ripe bananas with a fork until smooth and creamy. Measure the banana puree; you should have ¾ cup in total. If you have less, you can add a bit more pumpkin puree to reach the desired amount.
• Add pumpkin puree, melted vegan butter, brown sugar, and vanilla extract to the mashed bananas and mix thoroughly until all ingredients are well combined.
• In a separate bowl, whisk together all the dry ingredients: all-purpose flour, pumpkin pie spice, baking powder, baking soda, and salt. This ensures they are evenly distributed.
• Add the dry ingredients to the pumpkin/banana mixture and stir just until there are no large lumps and the batter appears smooth. Be careful not to overmix, as this can lead to tough muffins.
• Line your muffin pan with muffin liners, then evenly fill each cup about ¾ full with the batter.
• Bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean. After taking them out of the oven, leave them to cool in the pan for 5 minutes, then remove them and place onto a wire rack to cool completely before glazing.
• To prepare the glaze, combine all glaze ingredients in a small saucepan and place on medium heat. Stir continuously until the vegan butter melts and the brown sugar dissolves. Bring the mixture to a gentle simmer, then reduce heat to low and continue to cook, stirring, for 3 minutes to thicken slightly. Remove from heat and let cool slightly before glazing the muffins; do not let it cool completely, as the glaze will harden.

Notes

To store: Store these muffins in an airtight container at room temperature for up to 3 to 4 days. If you’d like to keep them longer, they can be frozen in a zip-top bag or airtight container for up to 3 months.

You can let frozen banana pumpkin muffins thaw on the countertop at room temperature, or you can microwave them until they’re warmed through for a quick treat.

Calories:
261
kcal

,

Carbohydrates:
48
g

,

Protein:
3
g

,

Fat:
7
g

,

Saturated Fat:
3
g

,

Polyunsaturated Fat:
1
g

,

Monounsaturated Fat:
2
g

,

Trans Fat:
0.1
g

,

Cholesterol:
5
mg

,

Sodium:
195
mg

,

Potassium:
162
mg

,

Fiber:
2
g

,

Sugar:
29
g

,

Vitamin A:
3486
IU

,

Vitamin C:
2
mg

,

Calcium:
54
mg

,

Iron:
2
mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine:
American

Course:
Breakfast, Dessert, Snack

Author:

Jessica Hylton